Storage of ultra high temperature (UHT) milk at high ambient temperatures gave rise to a decrease of the ratio of lactulose to furosine contents. The lactulose/furosine (Lu/Fu) ratio in UHT milks resulted to be around 16 times higher than in commercial powder milk samples so, the determination of the Lu/Fu ratio in freshly processed UHT milk seems to be useful to detect the presence of reconstituted milk.
Monosaccharides (galactose, glucose, tagatose, 3-deoxypentulose,
N-acetylglucosamine, and N-acetylgalactosamine) and myo-inositol were determined by
gas chromatography in different types
of market milk (pasteurized, dried, UHT, and in-container sterilized).
Glucose, myo-inositol, and
N-acetylhexosamine concentrations were similar to those
previously found in raw milk and showed
no variations due to sample type. Sterilized milk samples were
characterized by the presence of
tagatose and 3-deoxypentulose and, thus, could be clearly distinguished
from UHT samples. The
galactose level, which was found to be higher in the samples submitted
to stronger thermal treatment,
seems to be also a useful indicator for milk
classification.
Keywords: Monosaccharides; milk classification
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.